4 Serves
69 Mins
17 g
9 g
40 g
Preheat your oven to 175°C.
Ingredients, vitamins, and health benefits
Tomato
Red Onion
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
ItalianVitamin E
2 mg / 15 mgVitamin K
250 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
39 µg / 400 µgCalcium
376 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
35 mg / 420 mgPhosphorus
316 mg / 1,250 mgPotassium
358 mg / 4,700 mgSodium
538 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
2 g / 28 gSugar
4 g / 50 gSaturated Fat
13 g / 20 gCholesterol
91 mg / 300 mgCaffeine
0 mgNet Carbs
7 gAlcohol
0 g
In a food processor, combine the tomato, red onion, garlic, parsley, and lemon juice. Pulse until the mixture is coarsely chopped.
Arrange the chicken thighs in a baking pan. Season the skin side with salt and pepper, then drizzle with olive oil.
Spread the prepared tomato and herb mixture evenly over the chicken thighs.
Bake the chicken in the preheated oven for 45 to 50 minutes until fully cooked through.
Remove from the oven and immediately grate the Romano cheese over the hot chicken thighs before serving.
Garlic
Parsley
Lemon Juice
Chicken Thighs
Salt And Pepper
Olive Oil
Romano Cheese
Vitamin A
137 µg / 900 µgVitamin C
33 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
2 mg / 15 mgVitamin K
250 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
39 µg / 400 µgCalcium
376 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
35 mg / 420 mgPhosphorus
316 mg / 1,250 mgPotassium
358 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
4 g / 50 gSaturated Fat
13 g / 20 gCholesterol
91 mg / 300 mgCaffeine
0 mgNet Carbs
37
g42
g23
g
.jpg)
SwedishZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
11 µg / 55 µgAlcohol
0 g